4th of July is almost here so we wanted to share with you this recipe for a huge Blueberry Slab Pie. This is easy to transport because you can literally just keep it on the baking sheet, which is very helpful if you’re going to be traveling! This is recipe is super simple, the filling is really easy, just make sure you’r blueberries are nice and sweet and then this pie will be a hit for sure. :) Enjoy!
♥ Teri

Directions:
1. Preheat oven to 400°F.
2. For dough: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
3. Lightly flour a clean surface and roll dough out into a 12”x12” square, about 1/8-1/4 inch thick.
4. Transfer dough onto a parchment lined baking sheet.
5. For filling: Place all ingredients into a large mixing bowl and toss together.
6. To assemble: Fill one side of dough with filling, leaving a 1/2 inch border around the edge. Lightly egg wash perimeter and fold the unfilled side over. Firmly press edges together with a fork and score the top of the pie to allow steam to escape while baking. Brush top with egg wash and sprinkle with sanding sugar.
7. Bake for 40-45 minutes or until golden brown. Allow pie to cool for 20-30 minutes before cutting and serving.

Made it this weekend after blackberry picking! The crust, unfortunately, while very easy, was not very flaky- but perhaps it’s just because I’m so used to the all-butter crust? Also, I think it was the berry substitution, but the amount of lemon was just a little overwhelming. Excellent concept, next time I think I’ll make it with the blueberries and with an all-butter pie crust, just rolled out in the slab form. Thanks!

Hi Morgan! It’s unfortunate you weren’t the biggest fan of this, but yes an all butter crust will give you a more flaky crust….you could also try substituting leaf lard for the cream cheese. I just love the smooth feeling of a cream cheese dough. I actually barely noticed the lemon taste and was thinking I needed to add more…must be my sour loving taste buds. :) Thanks for the feedback, appreciate it!

Made this last night with my own homemade blueberry pie filling. Except for my rookie mistake of forgetting the slits on top – it was fabulous. The crust was over the top. Very easy to pull together and simple to roll out after chilling. I slipped the assembled slab in the fridge for a few minutes before baking since it took a bit longer to do the first time.

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